LalBrew - House Ale Yeast x 11g
KL49191
The LalBrew House Ale is a next-generation performance yeast strain that has been selected by Escarpment Labs due to its extremely fast and incredibly clean fermentation, making it the perfect versatile house strain to meet your brewing needs.
This strain allows brewers to achieve greater efficiency with faster fermentations, shorter maturations, high stress tolerance, excellent repitchability and quick cleanup of off-flavours like acetaldehyde and diacetyl.
LalBrew House Ale is suitable for a wide range of beer styles due to its neutral fermentation profile, including:
LalBrew® House Ale is a high performance ale yeast of British origin like LalBrew Nottingham™, but with neutral flavour characteristics more similar to an American ale yeast such as LalBrew BRY-97™.
Strain: Saccharomyces cerevisiae
Beer Styles: American IPA
Attenuation: 78-86%
Temperature Range: 16 - 22°C (61 - 72°F)
Flocculation: Medium
Aroma: Neutral
Alcohol Tolerance: 14% ABV
Pitching Rate: 50-100g/hL
Overall rating: 4.875 / 5 from 8 reviews.
Review topics: [taste, yeast, finish, use].
"This yeast powered through my wort in a strong pale ale attenuating it down from 1. 060 to 1. 012 in 5 days. It performed like Voss Kveik, but unlike Voss Kveik finishes incredibly clean. There are no esters that I can detect. I will use again for sure and have this in my fridge from now on alongside BRY97."
"I suspected that a House Ale strain might be a bit ho hum, but this beast tore through an IPA wort in less than 4 days. The finish was clean and crisp. This is now my house ale yeast!"
"Excited to see how it turns out"
"A mate brewed a beer with this and it turned out spectacularly so I will give it a try soon"
"What a beast, rips thru the wort like nobodys business"
"Fast attenuating yeast"
"High performance, neutral flavour"
"This is the first yeast that I have ever used that imparts no flavours or aromas of its own. This means that you can rely solely on the characteristics of grain and hop without having to find a balance against the yeast. This means that it's not a good fit for a brew style that calls for a yeast aroma. And OMG does it brew quickly. It took only 3 days to attenuate a porter that started at 1. 087 and rapidly dropped down to 1. 020. I gave it an extra day to rest out of my own healthy paranoia, and there was no hint of diacetyl or any of the off flavours that a stressed yeast might present, and this is even though I had messed up the temperature control profile in my fermentation chamber and fermented a little above the ideal temperature range. I'll definitely be using this yeast again and may need to revisit some of my usual recipes to take advantage of this yeast in other styles of beer where I want the hops or the grain to shine, and especially when I am in a hurry to get another beer on tap at short notice."
